Wednesday, April 2, 2008

Let them beans and muddy dorade

I cooked the above dish. The beans were delicious and the dorade was horrid. I have had enough of farmed dorade. I might give it one more chance but if it dont be nice next time thats it. It is a goddam shame. Surely the only future for fish for our table is in farming if this free for all supermarket sweep of the oceans doesnt stop tomorrow. Which it wont. 

The Beans

200g black beans
Bay leaf
1 onion
Olive oil
Water (and stock if available)
A nice piece of smoked back bacon. 100g? Optional

Boil them beans with enough water to cover by a couple of fingers. Put in nice swirl of olive oil, bay and rosemay. Bring it to the boil. As it comes to the boil think of Travis Bickle and scrape (wash) all the scum off the top (streets)

As the beans are boiling keep adding more liquid so it always has between one and two fingers. This would be the time to add the stock if you are using. Meanwhile sweat some onions, garlic and crumbled chilli in mucho olive oil until nice and brown and soft. Do this for as long as you can. The more you cook this the sweeter it will become. Add it to the beans and keep cooking. The beans can take anything form 1 - 4 hours to cook if not presoaked. Make sure they are soft. Nobody likes a crunchy bean. A really cool thing to do throughout this recipe is add more and more olive oil. It makes it UNCTUOUS and God loves unctous.

Get at them beans boys, get at them beans.